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Spicy Chicken Stock
About 3 quarts
Steps
- Place chicken, celery, onion, cilantro, carrots, lemongrass, chiles de árbol, guajillo chiles, jalapeños, garlic, ginger, bay leaves, and coriander in a large stockpot. Add cold water to cover, then bring to a boil over medium heat. Reduce heat and simmer, occasionally skimming fat and foam from surface, 30 minutes. Transfer chicken to a rimmed baking sheet; simmer stock 30 minutes longer.
- Once chicken is cool enough to handle, remove skin and shred meat (you should have about 4 cups); discard bones and skin.
- Let stock cool, then strain through a fine-mesh sieve into a large bowl, pressing on solids; discard solids.
- Do Ahead: Stock can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.
Originally published at Bonappetit.com. Reproduced for personal collection.
